Mediterranean Style Tuna Salad

Today is the official start of Lent, and many people I know will be going meatless today and for the next several Fridays until Easter.  Which can often be a bit of a challenge for the person responsible for meal planning, because in this culture, our main meals are mostly based around a common protein source....meat!  So I am going to try to expand my recipe index to include a few more meatless and seafood meals and in the process, expand my family's menu as well.  Although I do try to serve seafood at least once a week, it tends to be either Tilapia Piccata or Terrific Tilapia.  Both are great dishes, and since I do have a "fish hater" son, I need to make something that won't be snubbed by him...neither of these dishes get snubbed.  When I asked him yesterday to sample this easy Mediterranean Style Tuna Salad, he gave it a thumbs up. 

I made up this salad for lunch yesterday.  I made two versions, a creamy version and a non-creamy version, and I liked the one without the creamy component so much better, that it is the one I am going to post.  You can serve this on a bed of baby spinach ( as pictured ) or turn it into a wrap to make it  more portable.  Either way, it's delicious!

Mediterranean Style Tuna Salad

Servings - 2   Servings size - 1/2 of recipe ( about 3/4 cup of tuna salad)   PP per svg - 5 points+

( Nut info does not include the baby spinach)  Calories - 203,   Total Fat - 10g,   Carb. - 3g,   Protein - 21.2g,   Fiber - 0.9g

Ingredients:

1 5-oz. can of tuna, water packed, drained well ( I used albacore)

1 TBS. extra virgin olive oil

1 tsp. lemon juice

1/4 tsp. dried oregano

salt and pepper, to taste

1 TBS. capers, drained

1/4 cup jarred, roasted red peppers, diced

2 TBS. red onion, finely diced

2 TBS. kalamata olives, finely chopped

1 oz. reduced fat feta cheese, crumbled

Organic baby spinach

Directions: 

1.  In a small bowl, whisk together the olive oil, lemon juice, oregano and salt and pepper.  Set aside.

2.  In a medium bowl. combine the tuna, capers, roasted red peppers, red onion, olives and cheese.  Pour reserved olive oil dressing on and combine well.  Serve on a bed of organic baby spinach.  Also delicious as a wrap.  

PRINTABLE RECIPE

Trying to get my family to eat more fish can be a bit of a struggle.  I have to admit, my family could stand to add more seafood to our diets.  Do you like seafood?  Do you try to make it part of your diet on a regular basis? 

Submitted for Fabulous Food Friday March blog hop! 
and
Summer Salad Blog Hop

Looking for more Mediterranean inspired flavors?

Check out this Mediterranean Green Bean, Potato, and Tomato Salad from The McCallum's Shamrock Patch!